Zutaten für Zucchini Pineapple Ginger Jam Kicked Up With Habanero's
- 2 medium zucchini
- Crushed Pineapple
- Habaneros
- 1/2 cup crystallized ginger
- 4 cups sugar
- Fruit Jell
- Pineapple Jell O
- Food Coloring
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Zubereitung von Zucchini Pineapple Ginger Jam Kicked Up With Habanero's
- Puree 2 medium zucchini, 1 cup diced fresh pineapple, 1-2 habanero peppers (seeded and minced for less heat, or use more for extra!), and 1/2 cup crystallized ginger in a food processor until smooth.
- Transfer the puree to a heavy-bottomed pot. Add 4 cups sugar and bring to a rolling boil over medium-high heat, stirring constantly for 20 minutes.
- Reduce heat to medium and continue to stir constantly.
- Add 1 box (3oz) powdered fruit pectin and bring to a full rolling boil for 1 minute, stirring constantly. Immediately stir in 1 package (3oz) lemon-flavored jello.
- Stir in a few drops of red and yellow food coloring until you achieve your desired color.
- Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean.
- Center the lids on the jars and apply the bands until fingertip tight.
- Process in a boiling water bath canner for 10 minutes (adjust for altitude).
- Remove jars and let cool completely. Check seals after 24 hours. The lid should not flex up and down when pressed.
- Label, decorate, and enjoy your delicious homemade jam!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
128g
Fat
0g
Carbs
11g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Jams And Preserves Appetizers Canning Condiments Etc Fruit Vegetables American Summer Vegetarian Food Processor Blender Dietary Gifts Spicy Gluten Free Seasonal Free Of Something Tropical Fruit Pineapple Peppers Squash Taste Mood Sweet Equipment Small Appliance Number Of Servings Technique Water Bath
